Smoked cheesy potatoes are the ultimate comfort food! Imagine creamy, cheesy goodness paired with a hint of smoky flavor, all baked to perfection. They are perfect as a side dish for any meal!
I can’t resist a good cheesy potato, especially when they have that smoky twist. It’s like they bring a warm hug to the table. Trust me, they’ll be everyone’s favorite on your dinner plate!
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes for this dish. They’re starchy and cook up fluffy. If you prefer a lower-carb option, cauliflower works well too, just parboil it first.
Cheese: Cheddar is perfect here for its sharp flavor. For a twist, try Monterey Jack or Pepper Jack for some heat. Don’t forget, you can mix in a bit of Parmesan for an extra layer of taste.
Sour Cream: Greek yogurt is a great substitute if you want a healthier version. It gives the same creamy texture and a little tang. You could also use non-dairy options if needed.
Cornflakes: For a gluten-free option, use crushed rice cereal or crushed gluten-free crackers. If you enjoy crunch, consider using panko breadcrumbs mixed with some spices instead.
Spices: The smoked paprika adds a nice depth to the dish. If it’s not available, regular paprika with a touch of cumin or chili powder can give a similar smoky taste.
How Do You Get the Potatoes Just Right?
Boiling potatoes properly makes a big difference in this recipe’s final texture. You want them tender enough to mash slightly but not mushy.
- Cut potatoes into evenly sized pieces for even cooking.
- Salt the boiling water well; it enhances the potato flavor.
- Test them with a fork after about 15 minutes. They should be easily pierced but still hold their shape.
Once drained, let them sit in the pot for a few minutes. This helps any excess moisture evaporate, so your final dish isn’t watery. Then mix with the cheese sauce gently to keep some potato chunks intact.
How to Make Smoked Cheesy Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 pounds of potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/2 cup green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Topping:
- 2 cups crushed cornflakes
- 1/2 cup butter, melted
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and cooking time, plus an additional 1 to 1.5 hours for smoking. In total, you can expect around 2 hours to make these tasty Smoked Cheesy Potatoes—from boiling to enjoying every cheesy bite!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). This low and slow cooking will help develop that yummy smoky flavor in your cheesy potatoes!
2. Prepare the Potatoes:
In a large pot, boil the diced potatoes in salted water until they are tender—this should take about 15-20 minutes. Once they’re cooked, drain the water and set the potatoes aside.
3. Make the Cheese Sauce:
In a large mixing bowl, combine the shredded cheddar cheese, sour cream, cream cheese, milk, sliced green onions, garlic powder, onion powder, smoked paprika, and some salt and pepper. Mix everything together until you have a creamy cheese sauce that smells delicious!
4. Combine Potatoes and Sauce:
Now, take those cooked potatoes and gently fold them into the cheese mixture. Make sure all the potatoes are completely coated with that tasty sauce.
5. Prepare for Smoking:
Transfer the potato and cheese mixture into a large aluminum foil pan. Spread it out evenly so that it cooks nicely.
6. Add the Crunchy Topping:
In a separate bowl, mix the crushed cornflakes with the melted butter until they’re well coated. Sprinkle this crunchy topping evenly over the potato mixture in the pan.
7. Smoke the Potatoes:
Place the pan in the smoker and let it cook for about 1 to 1.5 hours. You’ll know it’s ready when the top is golden brown and the cheese is bubbly and gooey!
8. Serve and Enjoy:
Once done, carefully remove the pan from the smoker and let it cool for a few minutes. Before serving, garnish your beautiful Smoked Cheesy Potatoes with some fresh chopped parsley for a pop of color. Enjoy every cheesy, smoky bite!
Can I Use Different Types of Cheese?
Absolutely! While cheddar gives a classic flavor, you can mix in other cheeses like mozzarella for extra stretchiness or gouda for a smoky profile. Just make sure the cheese is well-shredded for easy melting.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a healthier alternative. It will add a similar tanginess while offering more protein. Just make sure to use plain Greek yogurt for the best flavor!
Can I Prepare This Ahead of Time?
Yes, you can prepare the potato mixture and store it in the refrigerator covered for up to 24 hours before smoking. When ready to cook, allow it to sit at room temperature for about 30 minutes before placing it in the smoker for even cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply pop it in the microwave or oven at 350°F (175°C) until warmed through. You may want to cover it with foil to prevent the top from browning too much during reheating.
